Your choice of marinated Chicken or Pork Tenderloin kebabs paired with a luscious pineapple coconut baked rice. Prepared Kebabs, Pineapple Rice, Clafoutis are baked at home. (Kebabs may be cooked in air fryer, oven, or grilled.) A Cucumber Salad and rich Berry Clafoutis (versatile French berry custard) are prepped for the final meal.
Please bring to class: Oven safe baking dish for pineapple rice. Tools for the cutting (knives/cutting board) and stirring. Bowl/container with lid that is large enough to prepare and transport salad. Transportation containers for kebobs. (Individual Clafoutis baking dishes are provided).
We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #:CUL377 | Room:Studio 3
Day of Week | Date | Time: M | 4/13/2026 | 11:00 AM - 1:00 PM Seats Available:5 Ingredients Fee: $25. All fees payable to the instructor on the first date of class.
Unleash your creativity in this delightful hands-on workshop with Food Network finalist and professional pastry chef, Bev Hansen. In this 2-hour class, you’ll learn a variety of buttercream decorating techniques to create stunning mini cakes that look as good as they taste. Perfect for all skill levels and abilities, this class blends approachable instruction with professional tips and tricks.
In this mini cake decorating class, you’ll:
Master essential buttercream piping and texturing techniques,
Explore color and design themes to match the season, and,
Decorate your own mini cake to take home and enjoy.
Each session features a unique theme — “Florals” on April 24 and “Red, White & Blue” on June 5 — making it the perfect opportunity to learn, create, and celebrate. You’ll also take home your leftover, delicious frosting to continue practicing your skills. Bring your favorite apron and get ready for a fun, flavorful experience where creativity takes the cake!
Instructor:Bev HansenMembers: $55; General Public: $60
Course #:CUL308 | Room:Studio 3
Day of Week | Date | Time: F | 4/24/2026 | 10:00 AM - 12:00 PM Seats Available:3 Ingredients Fee: $25. All fees payable to the instructor on the first date of class.
Discover the art of cookie decorating with Food Network finalist and professional pastry chef, Bev Hansen. This 2 hour, hands-on workshop is designed for all skill levels and abilities. Perfect for aspiring bakers and creative minds, this experience blends sweet creativity with professional techniques.
In this cookie decorating class, you’ll:
Explore the best piping and flooding methods for flawless finishes,
Learn texture and design tricks from a pro, and,
Practice techniques to transform your cookies into edible masterpieces.
Each session features a unique theme — “Spring” on March 2, “Florals” on April 24, and “Bees & Honey” on June 5 — offering a fresh opportunity to explore new colors, patterns, and seasonal designs. Whether you’re looking to sharpen your skills or indulge your creative side, you’ll leave with beautifully decorated cookies to wow your family and friends, along with the know-how to re-create these edible gifts at home. Get ready for a fun and informative class where smiles are guaranteed! (Don’t forget to bring your favorite apron!)
Instructor:Bev HansenMembers: $40; General Public: $45
Course #: CUL307 | Room:Studio 3 Day of Week | Date | Time:F | 4/24/2026 | 2:00 PM - 4:00 PM Seats Available:9 Ingredients Fee: $20. All fees payable to the instructor on the first date of class.
Your choice of chicken, pork or shrimp sheet pan meals. Roasted vegetables paired with protein of choice to be baked at home. Meal is accompanied with a bowl of fresh berries. Learning includes discussion of spatchcock a chicken for roasting or grilling as well as introduction to use of Tagine for Mediterranean Stews.
Please bring to class: Oven safe sheet pan (jelly roll style cookie sheet or a comparable foil sheet pan supported by a standard cookie sheet). Tools for the cutting (knives & cutting board) and stirring while cooking. Airtight bowl with lid that is large enough for salad. If protein choice is shrimp, a second airtight container is recommended. Transportation containers for kebobs and baking Clafoutis baking dishes are provided.
We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.
Instructor:Vicki EnderbyMembers: $40; General Public: $45
Course #:CUL377 | Room:Studio 3
Day of Week | Date | Time: Th | 5/7/2026 | 11:00 AM - 1:00 PM Seats Available:4 Ingredients Fee: $25. All fees payable to the instructor on the first date of class.
Unleash your creativity in this delightful hands-on workshop with Food Network finalist and professional pastry chef, Bev Hansen. In this 2-hour class, you’ll learn a variety of buttercream decorating techniques to create stunning mini cakes that look as good as they taste. Perfect for all skill levels and abilities, this class blends approachable instruction with professional tips and tricks.
In this mini cake decorating class, you’ll:
Master essential buttercream piping and texturing techniques,
Explore color and design themes to match the season, and,
Decorate your own mini cake to take home and enjoy.
Each session features a unique theme — “Florals” on April 24 and “Red, White & Blue” on June 5 — making it the perfect opportunity to learn, create, and celebrate. You’ll also take home your leftover, delicious frosting to continue practicing your skills. Bring your favorite apron and get ready for a fun, flavorful experience where creativity takes the cake!
Instructor:Bev HansenMembers: $55; General Public: $60
Course #:CUL308 | Room:Studio 3
Day of Week | Date | Time: F | 6/5/2026 | 10:00 AM - 12:00 PM Seats Available:9 Ingredients Fee: $25. All fees payable to the instructor on the first date of class.
Discover the art of cookie decorating with Food Network finalist and professional pastry chef, Bev Hansen. This 2 hour, hands-on workshop is designed for all skill levels and abilities. Perfect for aspiring bakers and creative minds, this experience blends sweet creativity with professional techniques.
In this cookie decorating class, you’ll:
Explore the best piping and flooding methods for flawless finishes,
Learn texture and design tricks from a pro, and,
Practice techniques to transform your cookies into edible masterpieces.
Each session features a unique theme — “Spring” on March 2, “Florals” on April 24, and “Bees & Honey” on June 5 — offering a fresh opportunity to explore new colors, patterns, and seasonal designs. Whether you’re looking to sharpen your skills or indulge your creative side, you’ll leave with beautifully decorated cookies to wow your family and friends, along with the know-how to re-create these edible gifts at home. Get ready for a fun and informative class where smiles are guaranteed! (Don’t forget to bring your favorite apron!)
Instructor:Bev HansenMembers: $40; General Public: $45
Course #: CUL307 | Room:Studio 3 Day of Week | Date | Time:F | 6/5/2026 | 2:00 PM - 4:00 PM Seats Available:8 Ingredients Fee: $20. All fees payable to the instructor on the first date of class.
Your choice of marinated Chicken or Pork Tenderloin kebabs paired with a luscious pineapple coconut baked rice. Prepared Kebabs, Pineapple Rice, Clafoutis are baked at home. (Kebabs may be cooked in air fryer, oven, or grilled.) A Cucumber Salad and rich Berry Clafoutis (versatile French berry custard) are prepped for the final meal. 
We will prepare your dinner which you will finish at home. A tasting is offered prior to preparation, allowing for accommodations, adjustments for individual palettes. Participants are encouraged to share their experiences. We will explore new approaches and recipe shortcuts. Check each class description for menu focus, tools needed, and the ingredient costs. In advance of class, the instructor sends an email to ask preparation preferences. Please advise of any dietary restrictions.
Topic: Florals
Topic: Florals
Your choice of chicken, pork or shrimp sheet pan meals. Roasted vegetables paired with protein of choice to be baked at home. Meal is accompanied with a bowl of fresh berries. Learning includes discussion of spatchcock a chicken for roasting or grilling as well as introduction to use of Tagine for Mediterranean Stews. 
Topic: Red, White & Blue
Topic: Bees & Honey
